Just boil some water, cook the pasta until it floats, then remove it with a spider (or slotted spoon) and put it in a bowl. Season the tortellini to taste—I used Kraft green-top parm and Lawry’s garlic salt—and give it a toss to coat. Dump the tortellini in an air fryer set to 400℉ for 13-16 minutes, until they are hot, golden, and crispy on the outside. Serve with marinara or some sort of marinara-like dipping sauce (I used pizza sauce).
